Imperial Feasts: A Journey Through European Abundance
The table has always been a stage for power. From Viking "smörgåsbord" to the opulent banquets of the great Parisian hotels, food has served to celebrate, negotiate, and dominate.
Why this journey
Relevance
This journey explores the culture of the 'feast' and abundance in Europe, from the Nordic smörgåsbord to the Parisian 'grand buffet'. It is a look at how different cultures celebrate food in community, and how the table has been used throughout history as a stage for power and hospitality.
Learning
You will come to understand the different philosophies of abundance: the organized abundance of the north, the communal and joyful abundance of Bavaria, and the opulent, artistic abundance of Paris. You will analyze the logistics behind the great markets and restaurants that sustain these gastronomic traditions.
Today
Event management, supply-chain logistics, and the creation of memorable experiences are key skills across many industries. This journey offers a unique perspective on large-scale organization and presentation, ideal for professionals in hospitality, event management, and logistics.
Included
- Accommodation in charming, well-located hotels.
- All breakfasts and the lunches or dinners specified in the itinerary.
- Expert guides and historians throughout the journey.
- Entrance to all museums, monuments and historic sites in the itinerary.
- Comfortable private transport for all transfers between cities and activities.
- Exclusive workshops, tastings and immersive experiences described in the program.
- A welcome pack with reading materials and a travel journal.
- Basic travel insurance.
Not included
- Round-trip international flights to the expedition start/end point.
- Meals and drinks not specified in the itinerary.
- Personal expenses, purchases and souvenirs.
- Optional activities during free time.
- Tips (optional).
Who runs it
Institutions we have worked with
Itinerary
- Day 1 Stockholm: The Origin of the Smörgåsbord
Arrival in Stockholm. Our first dinner will be an authentic Swedish "smörgåsbord" at a historic restaurant. We will learn the correct order in which to enjoy the herrings, the salmon, the hot dishes, and the desserts.
- Day 2 The Östermalm Market and the "Fika"
We will visit the Östermalms Saluhall, a historic market of iron and glass, to admire the quality of Swedish produce. In the afternoon, we will take part in a "fika", the sacred Swedish pause for coffee and cake, discussing its social importance.
- Day 3 Copenhagen: Smørrebrød and the New Nordic Feast
Travel to Copenhagen. We will explore the evolution of abundant food in Denmark, from the open sandwich "smørrebrød", a work of art in itself, to the influence of the "New Nordic Cuisine" that has revolutionized world gastronomy.
- Day 4 The Torvehallerne Market and "Hygge"
We will immerse ourselves in the vibrant Torvehallerne market, sampling local delicacies. In the evening, a dinner at a cozy restaurant will introduce us to the concept of "hygge", the Danish philosophy of comfort and well-being, a feast for the soul.
- Day 5 Munich: The Generosity of the Bavarian Biergarten
Flight to Munich. We will immerse ourselves in the culture of the "Biergarten", where food is abundant, shared, and served alongside beer. We will finish with a feast of pork knuckle, sausages, and pretzels at a traditional brewery.
- Day 6 The Viktualienmarkt and the Bavarian Breakfast
We will explore the Viktualienmarkt, Munich's most famous food market. We will try the "Weisswurstfrühstück", the traditional Bavarian breakfast of white sausage, pretzel, and wheat beer, learning its rituals and timing.
- Day 7 Paris: The Art of the "Grand Buffet"
Train journey to Paris. In the evening, we will experience a "grand buffet" at a historic hotel or luxury brasserie, a spectacle of opulence, ephemeral art, and culinary "savoir-faire".
- Day 8 The Belly of Paris: The Rungis Market
An early-morning visit to the Marché Rungis (special visit), the largest wholesale market in the world. We will witness the astonishing logistics that supply the capital of gastronomy, from meats and fish to cheeses and flowers.
- Day 9 Escoffier and the Birth of the Modern Restaurant
A seminar on Auguste Escoffier, the chef who modernized French cuisine and created the brigade system. Dinner at a classic brasserie to see his legacy in action, from the organization of the kitchen to the menu.
- Day 10 Farewell in the Capital of Gastronomy
A free morning to explore a "pâtisserie" or "boulangerie" one last time. Our farewell lunch will be at La Grande Épicerie, a gourmet temple, for a final reflection on the industry that sustains Europe's great feasts. Transfer to the airport.